Chop the shallots, herbs, orange, ½ apple and sweat and deglaze with the collected orange juice, reduce, allow to cool and put in the blender with the raw poultry liver. Pass through a sieve, then add the liquid cream to this mixture, mix with 4 egg yolks and season with salt and pepper.
Fill the mixture into 4 flat molds, fill the juice pan of the oven with hot water and let the cream set in the water bath in the oven preheated to 90 ° for about 1 hour.
Sprinkle the cooled cream with brown sugar and caramelize with the Bunsen burner.
The balsamic cherries:
Caramelize sugar, deglaze with red wine and reduce with balsamic vinegar. Place the cherries with the stem (!) In the warm consistency. You should prepare this a day in advance so that the cherries can take on the taste well.
Serving suggestion:
Place the cherries in the creme brûlée with the stem facing up and decorate with herb leaves.
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